BAINGAN MIRCH SALAN 

Salan is a signature dish from the hyderabadi cuisine. It is popularly served with the famous hyderabadi biryani. Made with spicy long chillies, the highlights of this recipe are its nuttiness and flavor. 

Preparation time: 40 minutes (Serves 2) 

Ingredients:

•       8 small brinjals

•       6-8 salan chillies

•       1 cup peanuts

•       ½ tsp mustard seeds

•       3 dry red chillies

•       ½ cup sesame

•       5 tbsp coconut (grated)

•       2 tbsp coriander powder

•       1 tsp red chilli powder

•       2 tsp turmeric powder

•       4 tsp tamarind

•       2 green chillies (chopped)

•       12 curry leaves

•       1 large onion (chopped)

•       4 tsp fresh coriander

•       3 tbsp cooking oil

•       3 tbsp ginger-garlic paste

•       2 tsp garam masala

•       Oil to fry

Salt as required

 

Preparation:

•       Dry-roast peanuts, sesame, coconut and red chillies

•       Blend to form a smooth paste

•       Score the brinjals in 4, leaving the stem intact

•       Deep-fry on moderate heat

•       Repeat the same with green chillies

•       Heat oil in a kadhai, crackle cumin and mustard seeds

•       Add onions and curry leaves and stir

•       Add ginger-garlic paste and stir for 2 minutes

•       Add red chilli powder, turmeric and garam masala

•       Now add 1 cup of water

•       Add the roasted peanut sesame paste and let the gravy  simmer for 4 minutes

•       Add the brinjal, chillies and tamarind

•       Cover and cook for 4-5 minutes

•       Garnish with fresh coriander leaves